Chocolate, Fig and Pecan Puddings with Hot Chocolate Sauce Recipe
Chocolate, Fig and Pecan Puddings with Hot Chocolate Sauce Recipes
Ingredients :
1/2 cup (50g / 1.75 oz) pecans
1/2 cup (80g / 2.75 oz) dried figs, finely
chopped
2 cups (160g / 5.5 oz) fresh breadcrumbs
150g (5 oz) dark chocolate, chopped
1/2 cup (125ml / 4 fl oz) milk
60g (2 oz) butter, softened
2 tbsp caster sugar
2 eggs, separated
Hot Chocolate Sauce:
60h (2 oz) dark chocolate, chopped
20g (3/4 oz) butter
1 tbsp icing sugar, sifted
1 tsp coffee granules
1/4 cup (60ml / 2 fl oz) cream
Method :
Preheat the
oven to moderate 180C (350F/Gas 4). Lightly grease four 1 cup (250ml / 8
fl oz) moulds and line the bases with baking paper. Brush 4 small sheets
of aluminum foil with melted butter or oil. Lay a small sheet of baking
paper over the greased side of each piece of foil and make a pleat down
the centre. Lightly toast the pecans under a preheated hot grill, then
chop them finely. Place in a large bowl with the chopped figs and
breadcrumbs.
Combine the
chocolate and milk in a small pan. Heat gently until the chocolate has
melted, then pour the mixture over the pecans, figs and breadcrumbs. Mix
together, then set aside to cool. Beat the butter and sugar in a bowl
with electric beaters for 2-3 minutes, or until light and creamy, then
beat in the eggs yolks one at a time. Add this mixture to the cooled
breadcrumb mixture and stir until thoroughly combined. Beat the egg
whites with electric beaters until soft peaks form. Using a metal spoon,
carefully fold the whites through the pudding mixture.
Spoon the
mixture evenly into the prepared moulds and smooth the surface. Cover
each with a piece of the greased foil and paper, foil-side-up. Tie
securely with kitchen string. Place the moulds in a large deep baking
dish and carefully pour boiling water down the side of the dish to come
halfway up the sides of the moulds. Bake for 45 minutes, or until a
skewer comes out clean when inserted into the centre of a pudding.
Meanwhile, when the puddings are almost cooked, make the hot chocolate
sauce.
To make the
sauce, combine the chopped chocolate with the butter, icing sugar,
coffee granules and cream in a heatproof bowl. Place the bowl over a pan
of simmering water and stir constantly for 3-4 minutes, or until the
mixture is smooth. Do not overheat. When the puddings are cooked, leave
to cool for 5 minutes, then carefully turn out onto individual serving
plates. Pour the hot chocolate sauce over the puddings and serve with
whipped cream.